Foodie

Wednesday, January 27, 2010

In French, “tuile” means “tile,” and it is a reference to the shape of the classic tuile. A tuile is a type of very lightweight, dry, crisp cookie. These cookies come in a dizzying array of shapes, sizes, and flavors, but every style tends to be delectable. Tuiles are also incredibly versatile, and they can be used for everything from ice cream garnishes to crusts for tiny, delicate tarts. Learning to make tuiles happens to be very easy and fun, and because these cookies are so versatile, you can play around with a tuile recipe a great deal.

Hi Claire, may I know after refrigerate overnight,next day must wait for room temperature than sift in flour? not very sure how to do it at this point, make for CNY.Thank you for your advice.Best Regards,

i am sorry the tuiles stick, they do that is why a stickless baking tray is desirable but a silpat works fine. I used to bake them on a steel baking tray and use a mason's scraper to scrap them out - this way was taught by my friend when i was visiting her in Paris.